Originally published July 21 2005
Young scientists examine the future of food in Britain though a microscope
by Mike Adams, the Health Ranger, NaturalNews Editor
A group of young British scientists is working to enhance the benefits of food portions by analyzing individual food types, and The Times is profiling 10 of these scientists as well as their findings and recommendations.
We might gasp and giggle at the antics of celebrity chefs, but the real future of our food, as well as our nation's health, lies in its formulation.
GOOD FRUIT HARVEST Yasmin Ioannides, 26, is in her third year of a PhD at the Institute of Food Research on food texture.
She has been looking at a sample of the 4,000 varieties of apple available globally to assess the role of texture and quality in our food choices.
Fruit which is already ripe on that day, and has the most nutrients, would be sent to local markets; less ripe fruit would be sent further away; labels would mark out ripe fruits from others, and sweet fruits from tangy varieties.
On the boil She hopes that we will be able to adapt our new knowledge of the role of texture to other products.
"For ready meals, for example, we could keep texture and quality high so product desirability doesn't drop, but reduce levels of sugar, fat and salt."
DOWN TO THE BONE Fiona Ginty, 33, of the Human Nutrition Research Unit, Cambridge, is studying the relationship between bone metabolism and nutrition.
Her study with Johns Hopkins University, in the US, was the first to indicate that volunteers with a high intake of fruit and vegetables also had a lower metabolic rate.
KITCHEN SCIENCE Rachel Edwards-Stuart, 23, serves up the science for three-star Michelin chef Heston Blumenthal.
Sponsored by his restaurant, the Fat Duck, in Bray, she is doing a PhD in science-driven food, sharing her time between Nottingham University's science labs and the restaurant kitchen.
"The chefs look after the taste and I do the science," she says.
She says that using science in the kitchen enables us to improve the taste of food, to innovate cooking and help it to develop.
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